Nutrition Science and Everyday Application - beta v 0.1

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LIPID TYPES AND STRUCTURES 263 Figure 5.10. The phospholipid bilayer consists of two adjacent sheets of phospholipids, arranged tail to tail. The hydrophobic tails associate with one another, forming the interior of the membrane. The polar heads contact the fluid inside and outside of the cell. Another important role of phospholipids is to act as emulsifiers. Emulsions are mixtures of two liquids that do not normally mix (oil and water, for example). Without an emulsifier, the oil and water separate out into two layers. Because of their ability to mix with both water and fat, phospholipids are ideal emulsifiers that can keep oil and water mixed, dispersing tiny oil droplets throughout the water. Lecithin—a phospholipid found in egg yolk, soybean, and wheat germ—is often used as a food emulsifier. Emulsifiers also play an important role in making food appetizing; their inclusion in foods like sauces and creams makes for a smoother texture and prevents the oil and water ingredients from separating out. They also can extend shelf life.
264 ALICE CALLAHAN, PHD, HEATHER LEONARD, MED, RDN, AND TAMBERLY POWELL, MS, RDN A YouTube element has been excluded from this version of the text. You can view it online here: https://openoregon.pressbooks.pub/ nutritionscience/?p=258 VIDEO: “How to Emulsify Sauces,” by International Culinary Center, YouTube (June 14, 2013), 2 minutes. In this video, chef Sixto Alonso demonstrates how using an emulsifier—mustard, in this case—can allow oil and vinegar to mix and stay in solution to make a salad dressing STEROLS Sterols have a very different structure from triglycerides and phospholipids. Most sterols do not contain any fatty acids but rather are multi-ring structures, similar to chicken wire. They are complex molecules that contain interlinking rings of carbon atoms, with side chains of carbon, hydrogen, and oxygen attached. Cholesterol is the best-known sterol because of its role in heart disease. It forms a large part of the fatty plaques that narrow arteries and obstruct blood flow in atherosclerosis.
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Nutrition: Science and Everyday App
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Nutrition: Science and Everyday App
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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UNIT 9 - VITAMINS AND MINERALS PART
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2 ALICE CALLAHAN, PHD, HEATHER LEON
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About the Authors ALICE CALLAHAN, P
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Updates Made to OER Date Unit Page
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Introduction to Designing a Healthy
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Classification of Nutrients Food is
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Introduction to Nutrition Science a
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The Scientific Method Similar to th
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Types of Research Studies and How T
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100 ALICE CALLAHAN, PHD, HEATHER LE
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Finding Accurate Sources of Nutriti
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Who Can You Trust for Nutrition Inf
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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Photosynthesis and Metabolism As we
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The Digestive System We just learne
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Introduction to Carbohydrates If so
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Digestion and Absorption of Carbohy
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Glucose Regulation and Utilization
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Protein Digestion and Absorption Wh
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Protein Food Choices and Sustainabi
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Introduction to Energy Balance On D
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Energy Balance: Energy In, Energy O
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Indicators of Health: BMI, Body Com
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Best Practices For Weight Managemen
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UNIT 8 - VITAMINS AND MINERALS PART
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Dietary Supplements By now you know
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Vitamins and Minerals Involved In F
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Vitamins Important for Vision Visio
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Introduction to Vitamins and Minera
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Introduction to Bone Health The hum
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Calcium: Critical for Bones and Thr
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Vitamin D: Important to Bone Health
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Vitamins and Minerals Involved in B
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Introduction to Nutrition and Physi
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UNIT 11 — NUTRITION THROUGHOUT TH
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Nutrition in Early Infancy Infancy
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Raising Healthy Eaters “Raising a
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